Silver Case

Had a damn nice Japanese lunch Friday.

Of course we always eat Chinmi (“rare tastes”) when we have the chance. Friday’s opportunity was 珍味 (Shutō). Wikipedia kindly describes it:

It is made by pickling the entrails of skipjack tuna (katsuo) in brine for six months, then chopping up the entrails and sometimes adding a mixture of sake, honey, mirin and onions to them. The name of the dish means “steal sake” and is derived from the fact that it is a good side dish for sake.

This dish is, in fact, quite salty. However, the sake and honey add a depth to the flavor that may take several samplings to fully appreciate. As a result of the saltiness, a favored method for savoring this dish is to take a small piece, experience the fullness of its flavor, then follow it with either a drink of alcohol or some rice.

Much tastier than it sounds. Trust me.

Another highpoint was the grilled fish. Particularly nice was that it was garnished with fresh maple leaves flown from Japan.

This entry was posted on Sunday, September 5th, 2010 at 8:47 pm and is filed under Food, Japan.You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.